Spinach, Yam And Lentil Soup

• 4 cups vegetable stock
• 2 yams washed and cut to a large dice
• 1 white onion medium, diced
• 1 can red kidney beans rinsed
• 1 can crushed tomatoes
• 10 ounces frozen spinach
• 1/3 cup lentils rinsed
• 1 bunch curly parsley washed and chopped
• 2 limes
• 1 clove garlic minced
• 1 teaspoon turmeric
• 2 tablespoons butter
• salt

1. In a large stockpot, melt the butter and toss in the diced onions, minced garlic, turmeric and a 1/2 teaspoon each of salt and pepper.
2. Saute for 2-3 minutes on medium-high until the onions are translucent.
3. Turn off the heat and toss in the chopped yams and rinsed lentils. Pour the stock over and cook over medium-low for 20 minutes.
4. Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
5. You're almost done! Toss in the parsley and give it a big stir. Taste your soup and add in more salt and pepper as needed.
6. Simmer another 5 minutes, then enjoy!

vegetable stock, yams washed, white onion, red kidney beans, tomatoes, frozen spinach, lentils rinsed, parsley washed, limes, garlic, turmeric, butter, salt

Taken from www.yummly.com/recipe/Spinach_-Yam-and-Lentil-Soup-1538104 (may not work)